Written by

Heather Torpy

Special to The Register

Fresh broccoli / Getty Images/iStockphoto

chicken broth / Getty Images/iStockphoto

potato / Getty Images/iStockphoto

homemade yogurt / Getty Images/iStockphoto

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On a cold day, roasted broccoli soup is sure to warm you up. This is a healthy soup, substituting Greek yogurt for heavy whipping cream.

It also saves calories by leaving out cheese. You could, however, add some as a garnish. To switch this up to cheddar broccoli soup, add ½ to 1 cup of shredded cheddar to the soup when you add the yogurt. The broccoli and potato can be roasted ahead of time, which makes the soup an easy dish to throw together for dinner on a weeknight. Follow these steps:

1. Start by roasting 4 cups of fresh broccoli florets and one potato, chopped. To roast the vegetables, spread them on a cookie sheet and drizzle with olive oil, salt and pepper. Bake in the oven at 425 F for 15 minutes. If you really like a roasted flavor, bake them for 20 minutes.

2. Add roasted broccoli, potato and three cups of chicken or vegetable broth to a large saucepan. Bring to a boil and boil for 10 minutes.

3. Take pan off the heat. Using an immersion blender (or transferring to a blender), puree mixture.

4. Add ¼ cup of Greek yogurt and stir well.

5. Top each bowl with a spoonful of Greek yogurt, shredded cheddar cheese or both. It is also good served with fresh bread.